Search Results for: dish ferrando

RED BANK: DISHING WITH DISH CHEF FERRANDO

anthony ferrando 020614Dish chef Anthony Ferrando tells PieHole readers where to get the best pizza in a town with a lot of options.  (Photo by John T. Ward. Click to enlarge)

By JIM WILLIS

morsels mediumUnder the weather of another snowstorm – and another bout of cabin fever – PieHole went to downtown Red Bank looking for some culinary inspiration.

We sat down with chef Anthony Ferrando of Dish, on White Street, to ask if he might suggest a few interesting meals for the home cook. We ended up getting that and a whole lot more, including some insights into his favorite food stops in town.

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RED BANK: DISH TO SET FINAL TABLE

Dish will serve its last entrees and desserts on Sunday. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

retail churn smallThere will be a changing of the tableware in coming weeks as one restaurant leaves downtown Red Bank and another takes its place, redbankgreen‘s Retail Churn has learned.

Also in this edition of Churn: a four-year-old ballet studio is growing by, um, leaps and bounds.

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RED BANK: CHEF RENEWS PASSION AT DISH

091817 ferrando dishAnthony Ferrando discusses his newly rediscovered appreciation for hands-on cooking while preparing ravioli from scratch. Below, the completed ravioli. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

091714 ferrando ravioli lighterLike movie stars who return to their roots by taking a role in a Broadway play or indie film, experienced chefs sometimes also need to revive themselves.

For chef Anthony Ferrando, a partner in the restaurant Dish in Red Bank, that means returning to the kitchen, where many of the routine tasks have been taking up by helpers, to do more inspired cooking. It also means means bringing together raw ingredients to form a recipe.

“I have a great kitchen staff here,” Ferrando said. “My sous chef, John Bonilla, has been with me for nine years, and Antonio Comacho started here as a dishwasher and is now in charge of the grill. They know what to do. They can run this kitchen.”

“There are going to be some great changes here, though,” he added in the next breath.

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PIEHOLE: VALENTINE’S TIPS, DISH AND PHO

cocktailPieHole checks in with area bartenders for some Valentine’s Day cocktail suggestions. (Photo by Jim Willis. Click to enlarge)

PIEHOLE logoredbankgreen’s PieHole is all about local food and drink. If you haven’t liked us on Facebook yet or followed us on Twitter, you may have missed some of these recent stories . . .

• Ladies, if your date starts looking for cheap beer and Redheaded Sluts, that’s a bit of a red flag. Bartenders from Jamian’s, David Burke Fromagerie and Murphy’s Tavern share dating insights and favorite Valentine’s Day cocktails.

• We note the positive flu-recovery benefits of a diet high in pho, from Red Bank’s Phol Le.

PieHole caught up with Dish chef Anthony Ferrando to talk about his short ribs and his favorite pizza place in town.

Follow the links to the stories, and check out PieHole’s Facebook page or follow its Twitter feed @RedBankPieHole for up-to-the-minute postings.

TIMES CHIMES IN ON DISH

_DSC0003The reviewer from the Times says a visit to the White Street restaurant is “worth it.” (Photo by Peter Lindner; click to enlarge)

Dish, a restaurant on White Street in Red Bank, scored a positive review in the Metropolitan section of the New York Times Sunday.

Food critic Karla Cook, however, had some issues with the ventilation system and a door chime.

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RED BANK: FOODIES WALK THE WALK

Some 30 Red Bank restaurants, shops and eateries — including Playa Bowls, above— will take part in a new summer schedule of Food and Wine Walk events beginning Sunday afternoon. (Photo by John T. Ward. Click to enlarge)

Between the weekend barbecues, the tented food fests and other open-air opportunities for grabbing a bite, it can be a bit difficult to digest all the options available to the free-ranging foodie here in the good old summertime.

If the folks at Red Bank RiverCenter have their way, however, we can simply let our feet carry us about the borough’s sidewalks and storefronts during the latest in a summer series of Food & Wine Walk events.

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RED BANK: FARMERS AND CHEFS ON PUMPKINS

092015farmersmktrb2Michelle O’Connor at the Red Bank Farmers’ Market with pumpkins grown at Brookville Farms.  (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

morsels mediumAutumn has arrived on the Greater Red Bank Green, and that means we’re in for a plethora of pumpkin-flavored options in coffee shops, bakeries and restaurants.

But home cooks use them too, of course. And with that in mind, PieHole popped in at the Red Bank Farmers’ Market and a couple of local eateries to get some insights on choosing and using pumpkins.

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WHAT YOU WANT IS OFF THE MENU

112014 temple2Pineapple cashew fried rice: available, but not on the menu, at Temple Gourmet. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

morsels mediumWhile waiting for friends at Temple Gourmet Chinese in Red Bank recently, PieHole perused the menu and listened to our waitress describe the specials. But what, we wondered, had those people ordered?

A nearby table held a gleaming platter of golden fried rice lavished with sweet pineapple, golden raisins and cashew nuts.

It turns out to be a dish the kitchen will whip up for anyone who orders it. The secret?  You just have to know it exists.

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RED BANK: A WALK ON THE WINE SIDE

061914 RB dining al frescoNearly 30 Red Bank restaurants, shops and eateries — including  the Front St. Trattoria, above— will participate in a new summer schedule of Food and Wine Walk events, set to launch this Sunday afternoon. (Photo by Susan Ericson. Click to enlarge)

Between the weekend barbecues, the riverside food fests and the many open-air opportunities for grabbing a bite, it can be a bit difficult to digest all the options available to the free-ranging foodie here in the good old summertime.

If Red Bank Rivercenter and Red Bank Flavour have their way, however, we’ll all just be expected to Walk It Off  — and to let our legs and wheels carry us about the borough’s sidewalks and storefronts, for the first in a new monthly round of Food and Wine Walk events.

A self-guided tasting tour that takes in more than two dozen restaurants, specialty shops, taverns and eateries, the inaugural walk runs from 2 to 6 pm this Sunday, with a strolling smorgasbord of wares and fare, from fine wines and eclectic desserts to tapas, sushi and more.

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RED BANK RESTAURANTS PLAN PUSHBACK

rb-restaurantsTom Fishkin of Readies Fine Foods, Valerie Aufiero of Front Street Trattoria, Dan Lynch of red and the Downtown, George Lyristis of the Bistro at Red Bank and Anthony Ferrando of Dish are among the restaurateurs planning a new marketing effort. Click to enlarge)

Asbury Park and Pier Village in Long Branch have been eating off Red Bank’s plate for too long.

That’s the message from a group of borough restaurant owners who have banded together in an effort to recapture a bigger piece of the Monmouth County dining-out pie.

After three years of slow build-up, the no-name group is ready to bust out of the Red Bank RiverCenter crib with its own marketing effort aimed at bringing some sizzle back to the downtown.

“Red Bank has really fallen behind,” says red and the Downtown owner Dan Lynch. “We have a really great grouping of restaurants that needs to be showcased.”

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PLEASE DO NOT FEED THE METERS

bagged-metersBagged for your pleasure: All metered lots in Red Bank are free until December 27. (Photo by Dustin Racioppi)

By DUSTIN RACIOPPI

Assuming snow-socked shoppers return to downtown Red Bank in the remaining days before Christmas, they’ll find that off-street parking meters have donned their traditional holiday headdresses.

That means free parking in the municipal lots. And before this past weekend’s snowstorm, the public was responding positively, merchants and local officials say.

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